Vegetable Biryani

Ingredients

Vegetable Biryani

How To Make Veg Biryani:

• Chop carrots, french beans, pumpkin and potatoes. Wash and keep aside.
• Slice 2 medium onions for barista and chop 1 more medium size onion for biryani.
• Chop small bunch of coriander leaves and pudina leaves.
• Now heat oil in pan. Put sliced onions and fry it till crisp and golden brown.
• By the time prepare the marinade for paneer. Take 150 gms curd.
• Add 1 tablespoon coriander leaves, 1/2 tablespoon mint leaves, 1/2 teaspoon carom seeds, 1/2 teaspoon coriander powder, 1/2 teaspoon red chilly powder, 1/2 teaspoon kasuri methi and mix.
• Now heat 5 tablespoon mustard oil and add to the marinade and mix.
• Now put paneer cubes and mix.
• Keep it aside for 15-20 minutes.
• Our onions might have turn brown remove and keep aside.
• Heat oil put vegetables and steam it or cook it by covering lid for 5-10 minutes with little salt.
• By the time wash rice nicely to remove extra starch and with water keep rice for cooking on other side.
• Once vegetables are cooked remove and keep it aside.
• Take a vessel used for biryani. Put oil and allow it to heat.
• Once oil gets heated add 1/2 teaspoon cumin seeds.
• As soon as cumin seeds starts cracking add whole spices ( 1 bayleaf, 2-3 cloves, 2-3 cardamon, 1 cinamon stick)
•  Add finely chopped onion and stir.
• Lower the flame and let onion cook.
• Check onions might have turn translucent.
• Put the flame to medium and add 1 tablespoon ginger-garlic paste.
• Cook till raw smell of ginger-garlic goes out.
• Now add chopped tomato and cook till it turns soft.
• Check our rice might have cooked to 80 %.
• Drain water out and keep rice aside.

Veg Biryani Recipe

• Put turmeric powder, coriander powder, biryani masala and salt to the biryani gravy.
• Cook for 1 minute and add vegetables.
• Put little water and mix. Lower the flame.
• Now our vegetables gravy is at bottom add rice as the second layer.
• Then put some barista, some mint leaves and 1 tablespoon ghee in 3 rd layer.
• Again add marinaded paneer to 4 th layer and rice on top of it to 5 th layer.
• Top with coriander, mint leaves and barista ( fried onion) on 6 the layer.
• You can add little saffron milk for good color and flavor. Saffron is not available with me right now so skipping this step.
• Cover the biryani with lid and place one heavy vessel on it.
• Put the flame on high for 5 minutes and then cook biryani for more 10-15 minutes on low flame.
• After 10-15 minutes switch off the flame veg biryani is ready to be served. Serve it with salad and raita.

How To Make Vegetable Biryani